Roasted Garlic Mashed Potatoes With Brown Butter

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Mashed potatoes don’t appear on our dinner table often. Sadly, just once a year, usually on Thanksgiving or Christmas. I would make them more regularly but my children aren’t fans. This, I don’t quite understand. Mashed potatoes are a universally kid-friendly food, yes?

A few weeks ago, I made mashed potatoes as part of a meal for a friend. Given that I’m mashed-potatoes-deprived, I prepared extra so I could enjoy a bowl all to myself. You would have thought I was eating a bowl of ice cream after a week-long fast. They were transcendent. 

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I’m not giving up on converting my kids yet. Jason recently declared that, for the first time in his life, he liked broccoli. My garlicky-roasted broccoli finally won him over. The evening of this epiphany, I pointed to something Walker was picking at on his plate and said, “See? Your father is proof. If you try something enough, you will eventually like it.” Jason then commented that he had sampled broccoli “at least 1,000 times” before liking it. (An encouraging statistic for seven year olds everywhere.)

So, today I give you my favorite mashed potatoes recipe, brimming with flavor thanks to sweet roasted garlic and nutty brown butter. (Yes, the brown butter below looks like a frothy beer. And yes, I would drink it.)

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In lieu of milk, I use sour cream to smooth out the texture and add a tangy creaminess. All parts work for good here.  

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